Egg white process



Patented Aug. 11, 1931 ALBERT K. EPSTEIN .ANID BENJAMIN B. HARRIS,CHICAGO, ILLINOIS EGG WHITE PROCESS No Drawing.

v.Our invention relates to an improved dried egg white material, and theprocess for producing such material.

In our co-pendin application Serial Num-.

her 384,469, filed ugust 8, 1929 (Case 27) we described a process fordrying eggs which consisted primarily in controlling the ripeningprocess to a point where the final product was alkaline to litmus. Bymeans of this prior process a. greatly improved product is obtained andwe are interested in the present application in still further improvingsuch product and utilizing a process which does not require as accuratecontrol as the prior 11 T process described. I

The invention has for its main object the roduction of an improved eggWhite product avin good foaming qualities but avoiding putre activeodors. I When liquid egg whites are allow d to ripen at ordinarytemperatures and in the ordinary Way a natural diminution in thefermentable carbohydrate material takes place with the concomittantincreased production of acid. We have discovered that'an improvedproduct may be obtained by introducing additional quantities ofcarbohydrate material so that ripening takes place in the presence ofample fermentable carbohydrates and proteolysis takes place much slowerand putrefaction is considerably delayed. At the same time during theprocess as a result of some enzymic action suflicient dispersion takesplace to produce a substance with better foaming qualities than those ofordinary liquid egg whites with a better flavor and odor. I

Our present process therefor consists in introducing into liquid eggwhite material a that an abundance of fermentable carbohydrate materialwill be present during ripeningi. This effects a protein cleavage justsu cient to insure the foaming value 'but will prevent or reduce deepseated albumin decomposition which results in putrefaction.

As a specific example of our process we take fresh egg whites before theripening thereof has been completed and add a sufficient amount ofavailable carbohydrate such suificient amount of carbohydrate materialso Application filed August a, 1929. Serial in. 384,470.

as sucrose, dextrose -or.their equivalents so that after ripening anddrying there is always a substantial amount of carbohydrates left andwhereby the final product is colloidally dispersed and has betterfoaming value.

in our previous process the best results take place when the ripening isallowed to progress to a point where the product is neutral or slightlyacid to phenolphthalein but not acid tolitmus. We have found, how

ever, that if ripening takes place in the presence of an abundance ofsugar material it may be allowed to proceed further so that the finalproduct may be slightly acid to litmus and still putrefaction may beavoided.

As to the amount and character of carbohydrate we have obtained verygood results by using 10 pounds of sugar with 1000 pounds of li uidwhites, incorporating the sugar'slowly into the whites to prevent toomuch foaming. This is allowed to stand at ordinary temperature until theproduct becomes properly ripened preferably to a point where it isslightly acid to phenolphthalein at which point it is dried and furtherripenin arrested as an incident to the drying step.

Vhat we claim as new and desire to protect b United States LettersPatent'is:

1. 1; process for producing improved dried egg whites which includesintroducing fermentable carbohydrate material into li-' quid egg whites,ripening the resulting prodpct and finally extracting the moisturethererom.

2. A process for producing improved dried egg whites which includesintroducing a relatively small amount of carbohydrate material intoliquid egg whites, aging the resulting product to ripen the same anddrying the same before the ripening has progressed to such a point as tocause the finished dried product to be substantially acid to litmus.

3. A process for. producing improved dried egg whltes which includesintroducing a relatively small amount of fermentable carbohydratematerial into unripened liquid egg whites, ripening the resultingproduct and drying the same to arrest the ripening process while thereis still a substantial percentage of fermentable carbohydrate materialprescut.

4.- A process for producing improved dried egg whites which includesintroducing a relatively small amount of fermentable carbohydratematerial into unripened liquid egg whites, ripening the resultingproduct to a point where it is acid to phenolphthalein, and finallydrying the product before it becomes acid to litmus.

In witness whereof we hereuntosubscribe our names this 5th day of July,1929.

ALBERT K. EPSTEIN. BENJAMIN R. HARRIS.

